Vegan lemon polenta cake with lemon syrup
A golden, crumbly Italian style lemon cake that happens to be vegan and gluten free.
- Time1 hr
- LevelEasy
- Costabout £0.47 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20 cm round tin.
- 2
Mix the polenta, flour, baking powder, xanthan gum and sugar in a bowl.
- 3
Whisk the oil, rice milk, vanilla, lemon zest and the juice of one lemon together. Pour into the dry mix and stir until smooth.
- 4
Pour into the tin and bake for 35 minutes, until golden and a skewer comes out clean.
35 min - 5
Warm the juice of the second lemon with the gluten free icing sugar for 1 minute until clear.
1 min - 6
Prick the warm cake and spoon over the syrup. Cool in the tin before slicing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
